Real Food Milk Chocolate Mousse

I remember as a young child ordering chocolate mousse at every restaurant that had it. It almost became a tradition to me. But in the past few years, I have seen this delicious dessert show up less and less on menus – which prompted me to want to make it at home. Plus, I thought, I could make it at home with nutrient-dense ingredients that will not only nourish my body but also hit that sweet spot!

This recipe for Real Food Milk Chocolate Mousse is super easy and will yield you an incredibly fancy dessert that will “wow” all your guest this holiday season!

In a small saucepan, mix together the egg yolks, 2 tablespoons maple syrup, 2 tablespoons coffee, and 3/4 heavy cream until well-combined.

Place the pan on medium-low heat, whisking continuously for 5 to 10 minutes until heated through but not simmering or boiling (you will see whisps of steam coming off the top of the cream). The mixture will be liquidy.

Remove the pan from the heat and mix in the shaved dark chocolate, chocolate chips, and vanilla extract until smooth. Pour the mixture into a large glass bowl and place into the fridge until chilled through.

Once the chocolate mixture is chilled, you can start the next step. Take the remaining 1 and 1/3 cups whipped cream and 3 tablespoons of maple syrup and whip in a chilled bowl until stiff peaks form.

Fold the whipped cream into the chocolate mixture until well-incorporated. Once mixed, scoop into glasses and top with more whipped cream. Enjoy!

About the Author

Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life.

This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.

Have you ever tried using coconut cream instead of the heavy cream? This looks super yummy but my son has a severe dairy allergy! I usually just try and see what happens with subbing coconut but thought I would ask!

My children have the same problem and so I started making something similar to this using avocado instead of cream (and one of them can’t tolerate coconut either. I also make it raw and with carob instead of chocolate. (Actually, the recipe’s on my blog if you want to take a peek… hope that’s ok!)

I would also love to know if anyone has tried subbing with coconut milk. I’ve made “whipped cream” from coconut milk using the seperated cream on top so wondering if it would work in this recipe. I might just have to try it.

I am curious,every chocolate mousse recipe here in America has whipped cream,I am French and the one that I have doesn’t requires whipped cream,I use butter,semi sweet chocolate,eggs separated and vanilla,it’s very rich.